GRILLED TERIYAKI CHICKEN

4 cups dry white wine

½ cup lemon juice

¼ cup teriyaki sauce

1 tblsp-minced onion

1 clove garlic, minced

2 bay leaves

1 tblsp bouquet garni

½ tsp seasoned salt

½ tsp seasoned pepper

½ tsp lemon-pepper seasoning

2 black peppercorns

2 (2 ½ - 3 pound) broiler-fryers, halved

Garnishes: lemon slices, curly

Combine first 11 ingredients in a large shallow container; mix well.  Add chicken; cover and chill 8 hours, turning several times.

Remove chicken from marinade, reserving marinade.  Remove and discard bay leaves.  Grill chicken, covered, over hot coals for 50 to 60 minutes or until done, turning and basting often with marinade.  Garnish if desired.